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Master Course Outline
CA 250
Garde Manger


Credits: 9
Clock Hours per Quarter: 140

AA Discipline:

Lecture Hours:40    Lab Hours:100


Description
Learn techniques of cold and hot food preparation in buffet and catering applications, including appetizers, canap├ęs, pate, sausages, terrines, buffet salads, buffet design, lay-out and execution and menu planning. Various curing, brining and smoking techniques in production of bacon and other cured meat products.

Intended Learning Outcomes
  • Develop an understanding of the catering sequence from inception through event completion.
  • Execute a variety of appetizers and buffet salads with appropriate garnishes.
  • Execute production methods for sausages, pates, galantines, mousse and terrines.
  • Create a production preparation list for a catered event.
  • Prepare platters and presentations for cold food display.
  • Demonstrate understanding of Charcuterie equipment, sanitation, preparation and storage.

  • Course Topics
  • Develop an understanding of the catering sequence from inception through event completion.
  • Execute a variety of appetizers and buffet salads with appropriate garnishes.
  • Execute production methods for sausages, pates, galantines, mousse and terrines.
  • Create a production preparation list for a catered event.
  • Prepare platters and presentations for cold food display.
  • Demonstrate understanding of Charcuterie equipment, sanitation, preparation and storage.

  • Syllabi Listing See ALL Quarters
    There are no syllabi listed at this time
    Course
    Year Quarter
    Item
    Instructor  


    Two Year Projected Schedule

    Year One* Year Two**
    Fall
    Winter
    Spring
    Summer
    Mini 
    Fall
    Winter
    Spring
    Summer
    Mini
    X
     
    X
     
     
    X
     
    X
     
     

    *If fall quarter starts on an odd year (2003, 2005, etc.), it's Year One.
    **
    If fall quarter starts on an even year (2002, 2004, etc.), it's Year Two.